GE Recipes
Cranberry-Raspberry Cream Pie
Prep Time: 20 Minutes; Start to Finish: 4 Hours 20 Minutes
Makes: 12 servings
Ingredients
Crust
- 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
- 1/2 cup whipping cream
- 1 package (8 oz) cream cheese, softened
- 3/4 cup Domino® or C&H® Confectioner Powdered Sugar
- 1 to 2 tablespoons orange juice
Topping
- 1 cup canned whole berry cranberry sauce
- 1/2 cup SMUCKER'S® Red Raspberry Preserves
- 1/2 teaspoon grated orange peel
- 1/3 cup finely chopped Fisher® Chef's Naturals® Pecans
Nutritional Information
1 Serving: Calories 470 (Calories from Fat 230); Total Fat 26g (Saturated Fat 13g); Cholesterol 60mg; Sodium 210mg; Total Carbohydrate 54g (Dietary Fiber 1g); Protein 4g
% Daily Value: Vitamin A 15%; Vitamin C 8%; Calcium 4%; Iron 4%
Exchanges: 1 Starch, 2 1/2 Fruit, 5 Fat
Kempton, IN
Bake-Off® Contest 40, 2002
2007 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2007
Domino is the registered Trademark of American Sugar Refining, Inc. Yonkers, NY 10750
C&H is a registered trademark of C&H Sugar Company, Crockett, CA
®/™ Smucker's, Smucker's Squeeze and Smucker's Sundae Syrups are trademarks of The J.M. Smucker Company
Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elk Grove Village, IL 60007-6057 U.S.A.
Preparation
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 25 minutes.
2. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. In medium bowl, beat cream cheese and powdered sugar on medium speed until light and fluffy; gradually fold in whipped cream. Gently stir in 1 tablespoon orange juice. If necessary, stir in remaining orange juice, 1 teaspoon at a time, until desired spreading consistency (mixture should be somewhat stiff). Spread filling in cooled baked shell. Refrigerate while preparing topping.
3. In 2-quart saucepan, mix cranberry sauce, preserves and orange peel. Cook over medium heat, stirring frequently, just until preserves melt. Cool completely, about 30 minutes.
4. Carefully spread topping over filling. Sprinkle pecans in 2-inch-wide strip around outside edge of pie. Refrigerate until firm, 3 to 4 hours. Store in refrigerator.